Description
Looking for great dip recipes that are hot, easy, yummy and delicious? Look no further! Lorraine’s Hot Chicken Enchilada Dip is one of those dip recipes that’s gone in a flash. Guaranteed! Creamy and cheesy with a slight picante bite from the green chilies and jalapeno, this Mexican-inspired appetizer dip is a keeper! Made with (gasp!) canned chicken, serve with tortillas chips or even rice crackers.
Ingredients
- 2 cans (12 Oz. Size) Chicken Breast Meat
- 8 ounces, weight Cream Cheese, Softened To Room Temperature
- 1 cup Mayonnaise
- 5 ounces, weight Canned, Diced Green Chilies
- 2 Tablespoons Finely Diced Fresh Jalapeno
- 2 cups Shredded Sharp Cheddar Cheese
- Tortilla Chips Or Your Favorite Crackers, For Serving
Preparation
Preheat oven to 350ºF.
Add chicken to a large mixing bowl and flake with fork.
In a smaller mixing bowl, add softened cream cheese and mayonnaise, mixing to combine. Add diced green chilies and diced jalapeno, stirring to combine. Add shredded sharp cheddar cheese and mix well.
Add the cheese mixture to the chicken and mix well. Spread mixture in a baking dish (8 x 8 pan or pie plate or ceramic baking dish of similar size) and bake for 30–40 minutes until edges are brown and dip is bubbly. Serve warm with tortilla chips or your favorite crackers (like rice crackers).
